Pumpkin Protein Powder Pancakes
A fall-ready stack with pumpkin puree, cinnamon, and whey protein for comfort with real staying power.
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These pumpkin protein powder pancakes are fluffy, cozy, and packed with fall flavor—perfect for chilly mornings when you want something sweet, tasty, and filling. Made with pumpkin puree, cinnamon (or pumpkin spice), and a scoop of protein powder, they’re a high-protein twist on classic pancakes that still feel indulgent.
Quick to whip up in your blender and easy to meal prep, this recipe makes a healthy make-ahead breakfast you’ll actually look forward to. Whether you enjoy them fresh off the skillet or reheat a batch during the week, these pumpkin pancakes are a simple way to start your day with comfort and protein.
Recipe Info
- High-protein breakfast. Each serving packs way more than 30 g of protein, so these are excellent for post-workout breakfasts or when looking for an easy high-protein meal.
- Slightly denser/drier texture. Whey protein makes the pancakes a bit dry compared with classic pancakes. The recipe offsets this with no‑fat Greek yogurt, but expect a firmer, drier cake-like bite. If you prefer moister pancakes that still are pretty high in protein, check out my Pumpkin Cottage Cheese Pancakes.
- Quick and meal-prep friendly. Batter comes together in one go, you can easily 2-4x it, and each batch of pancakes cooks in a few minutes. Makes a great make-ahead breakfast (refrigerate and reheat), and toppings like maple syrup, fruit, or nut butter help add moisture and flavor.
Making pumpkin protein powder pancakes for the first time? Read the ingredients notes, step-by-step instructions, and tips. If you’re familiar with the recipe, feel free to jump to the recipe card.
Ingredients and Substitutes
- Oats. Rolled and instant oats both work well as we’re blending these anyway.
- Eggs. Act as a binder to hold the pancake batter together. Plus extra protein.
- Pumpkin puree. Adds moisture and characteristic pumpkin flavor. Canned or homemade puree both work well.
- Whey protein powder. That’s what makes them “high-protein.” Vanilla works best, though chocolate might be an interesting twist.
- Baking powder. Helps pancakes rise and become fluffy.
- Cinnamon & Nutmeg. Adds warm spice flavor complementing the pumpkin. You can use pumpkin spice or your favorite blend instead.
- Salt. Enhances and balances the overall flavor. Don’t skip.
- No-fat Greek yogurt. Adds moisture to counteract the dryness from the protein powder.
- Maple syrup. Complements the pumpkin flavor. We add only a bit because protein powder most of the sweetness comes from protein powder.
Step-by-Step: How to Make Pumpkin Protein Powder Pancakes
- Blend Ingredients. Add all your pancake ingredients into a blender and blend on high speed until the batter is fairly smooth. If you don’t have a blender, an immersion blender works just as well when used right in the bowl.
- Rest. Give the pancake batter about 7 to 10 minutes to rest. This allows the oats to soak up the liquid, which will thicken the batter noticeably and help create fluffier pancakes.
- Heat Skillet. Warm up a non-stick skillet over medium heat, then reduce the heat to medium-low. This will ensure the pancakes cook evenly without burning on the bottom before the middle sets.
- Add Cooking Oil (Optional). If you typically use some cooking oil or butter when making pancakes, go ahead and add it now. However, these pancakes usually release perfectly well without any added fat in a good non-stick pan (at least they do in mine).
- Cook Pancakes. Pour about 2 heaping tablespoons of batter per pancake into the skillet, making sure not to crowd the pan. Cook for 2 to 3 minutes until the underside is golden brown, the top surface is bubbly, and the edges look set (no longer wet or shiny). Gently flip each pancake and cook for another 1 to 2 minutes until the other side is nicely browned and the batter cooked through.
- Serve Warm. Remove the pancakes from the skillet and serve immediately with your favorite toppings like maple syrup, fresh fruit, or nut butter.
Tips
- Use your favorite spices. Pumpkin spice works as an easy swap for the cinnamon + nutmeg combo (use about the amunt of cinnamon the recipe calls for). Or go with your favorite blend of cinnamon, ginger, cloves, or allspice.
- Swap protein powder with care. Plant-based proteins absorb liquid differently than whey and can create a gritty or an even drier bite. I’m not yet an expert in vegan protein powders, so can’t give you any specifics.
Storage
Allow the pumpkin protein powder pancakes to cool completely before storing them in an airtight container. Keep the container in the refrigerator for 3 to 4 days, or freeze for up to 3 months (best quality).
Reheat the pancakes on low heat in a non-stick skillet for a couple of minutes on both sides before serving.
Similar Recipes to Try
Looking for more? Check out the following recipes:
- Craving more pumpkin breakfasts? Try Pumpkin Cottage Cheese Pancakes.
- Into pumpkin-flavored desserts? Pumpkin Financiers and Pumpkin Eclairs are great options.
- After high-protein breakfasts you can prep ahead? Protein Powder Overnight Oats and Protein Powder Chia Pudding fit the bill.
Servings: 1 serving
Calories: 478kcal
Equipment
Ingredients
- 1/3 cup oats 30 g
- 2 medium eggs 100 g
- 1/4 cup pumpkin puree 60 g
- 1 scoop whey protein powder 30 g
- 1 tsp baking powder
- 1/2 tsp cinnamon
- Pinch nutmeg
- 1/8 tsp salt
- 1/4 cup no-fat Greek yogurt 60 g
- 2 tsp maple syrup 12 g
Instructions
- Blend. Blend all pancake ingredients together in a blender until fairly smooth.1/3 cup oats, 2 medium eggs, 1/4 cup pumpkin puree, 1 scoop whey protein powder, 1 tsp baking powder, 1/2 tsp cinnamon, Pinch nutmeg, 1/8 tsp salt, 1/4 cup no-fat Greek yogurt, 2 tsp maple syrup
- Rest. Let the batter rest for 7 to 10 minutes to thicken as oats soak up liquid.
- Preheat. Heat a non-stick skillet over medium heat, then reduce to medium-low.
- (Optional) Add fat. Add cooking oil or butter to the pan.
- Cook. Pour 2 heaping tablespoons of batter per pancake into skillet without crowding. Cook 2–3 minutes until golden and bubbly on top, then flip and cook 1–2 minutes more.
- Serve. Serve warm with toppings like maple syrup, fruit, or nut butter.
Notes
Nutrition information is a rough estimate using rolled oats, standard large eggs, canned pumpkin puree, whey protein powder, non-fat Greek yogurt and pure maple syrup. Treat it as an estimate.
Nutrition
Calories: 478kcal | Carbohydrates: 44g | Protein: 48g | Fat: 13g | Fiber: 6g
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